1. Put the leftover shrimps in a pot. Add the coconut cream, pineapples, red bell pepper, onion, and tomato.
3. Cook over medium-high heat, uncovered.
4. Once boiling, lower the heat and simmer for 8-10 mins, uncovered.
5. While simmering, add the patis. If you want it sweeter, add sugar.
6. Adjust the seasoning with salt and pepper. Then turn off the heat.